Roasted Shrimp and Broccoli
Servings: 4 servings
Ingredients
- 1.5 pounds broccoli cut into florets
- 5 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1.5 pounds large raw shrimp peeled and deveined
- 2 cloves garlic minced or pressed using a garlic press
- 1 lemon first zested then cut into wedges
- 1/2 teaspoon fresh ground pepper
- 4 tablespoons fresh grated Parmesan cheese
Instructions
- Heat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper for easy cleanup.
- Add the broccoli florets to the baking sheet, drizzle 4 tablespoons of olive oil, season with 1/2 teaspoon salt. Arrange in a single layer, turn flat sides facing down for the best caramelization. Roast in oven for 15 minutes.
- Meanwhile, in a medium bowl add the shrimp, the remaining 1 tablespoon of olive oil, lemon zest, 1/2 tsp salt and 1/2 tsp pepper, garlic and red pepper flakes. Toss to coat and allow to marinate for 10-15 minutes while the broccoli is in the oven.
- When the broccoli has been in the oven 15 minutes, add the shrimp to the broccoli and gently toss to spread the shrimp among the broccoli evenly in a single layer.
- Roast an additional 5 minutes, or until shrimp is no longer translucent.
- Remove from oven and grate on fresh parmesan cheese. Cut lemon into wedges to serve with shrimp and broccoli.
- Serve with rice if desired.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 15g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 4mg | Sodium: 726mg | Potassium: 594mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1110IU | Vitamin C: 167mg | Calcium: 136mg | Iron: 2mg